PESTO CHEESECAKE

By Janes_kitchen

Ingredients

• 2 TBL dry bread crumbs
• 1 TBL dry bread crumbs
• 1 TBL olive oil
• 1 sm. diced white onion (1/2C)
• 1 TBL chopped garlic
• 1 TBL cracked black pepper
• 4 1/2 LBS cream cheese, room temp
• 1/3 C prepared basil pesto
• 2 lg. eggs
• 2 TBL fresh lemon juice
• 1 TBL all-purpose flour
• 1/2 tsp salt
• 1 1/2 C shredded fontina cheese

Details

Servings 10

Preparation

Step 1

preheat oven to 325
spray 10" springform cake pan w/ nonstick cooking spray
sprinkle bread crumbs evenly over bottom of pan

in sm. skillet, heat olive oil
add onion, garlic & pepper
saute for 4 min, stirring often
remove from heat & let cool completely

using electric mixer fitte w/ paddle attachment, gently mix cream cheese,
pesto, eggs, lemon juice, flour & salt until smooth
gradually fold in fontina cheese & onion mixture
mix until blended

pour mixture into prepared springform pan & smooth top w/ metal
spatula
bake for 40-16 min, or until slightly golden on top & set

remove from oven & allow to cool to room temp before loosely covering &
placing in frig to chill until ready to serve

can decorate w/ sliced seedless red or green grapes, seeded plum
tomato confetti, fresh chopped herbs or any other colorful vegie

use w/ sliced baguettes, crackers or flatbread

serve at room temp